Oven Roasted Sweet Potato Tikka Masala
An easy one pan sweet potato tikka masala style curry made entirely in the oven with paneer and other veggies! So creamy and comforting, this recipe is easy to make and can be adapted to the contents of your fridge.
Ingredients
- 4 Tbsp tikka masala spice blend
- 2 Tbsp tomato paste
- 4 Tbsp olive oil, + more for spraying
- 1 Tsp finely chopped ginger
- 2 Tsp finely chopped garlic
- 1 block paneer, cubed
- 4 medium sweet potatoes, sliced and cubed
- 2 onions, cut into 1/8ths
- 1 red pepper, sliced
- 2 Tbsp (30 g) butter
- 1 Tbsp garam masala
- ¼ cup (60 ml) passata
- ½ cup (120 ml) double / heavy cream
- A few handfuls of fresh coriander / cilantro, for serving
Instructions
- Heat oven to 200C / 400F.
- In a large bowl, mix the tomato puree, olive oil, garlic, ginger and tikka masala spices to form a paste. Scoop just a spoonful of the mixture out (about 1/3rd of the total amount) and set aside, leaving the rest in the bowl.
- Add the sweet potatoes, onions, and peppers, to the bowl. Mix and toss to coat the vegetables in the paste.
- Finally, add the paneer and the remaining paste to the bowl and mix very gently just until the paneer is coated in paste too. You don't want to break the paneer pieces so go easy on them!
- Spray a roasting tray with olive oil, then scatter the vegetables and paneer on top and add another spray (or drizzle) of oil over them.
- Place in the oven for 35-45 minutes, until everything is lovely and charred and the sweet potato is soft inside.
- Now remove the pan from the oven and very quickly add the garam masala and butter. Mix around, allowing the garam masala to toast from the residual heat of the pan.
- Pour the tomato passata and cream into the dish. Give everything a stir until the sauce has formed.
- Return to the oven for a further 5 minutes until the sauce is warmed through.
- Scatter with cilantro (coriander) and serve!
Notes
Substituting mushrooms for paneer: Use a pack of button mushrooms (leave whole), cremini mushrooms (slice in half) or portobellos (slice into strips) and add them at the same time you'd have added paneer - at the beginning with the sweet potatoes.
Substituting chickpeas for paneer: Use one can, drained, and add them between steps 7 and 8: after adding the garam masala and butter, before adding the passata and cream.
Adding peas or other frozen vegetables: Add them alongside the cream and passata, you may then need an extra 5 minutes in the oven in step 9.
Adding spinach: Add after step 8. Once the sauce has formed, mix in and it will start to wilt. It will finish cooking when it's returned to the oven.
Serving: 1g, Calories: 330kcal, Carbohydrates: 35g, Protein: 11g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 9g, Cholesterol: 36mg, Sodium: 409mg, Fiber: 6g, Sugar: 13g